Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories432.5 kcal (22%)
Total Fat17.6 g (25%)
Carbs67.3 g (26%)
Sugars31.9 g (35%)
Protein2.8 g (6%)
Sodium263.3 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Stir together sugar, flour, and dash salt. Add
sugar mixture to rhubarb pieces; toss to coat
fruit. Let fruit mixture stand for 15 minutes. Fill
a pastry-lined 9-inch pie plate with rhubarb
mixture; dot with butter. Adjust top crust. Seal
and flute edge. Cover edge of pie with foil.
Bake in a 375° oven for 25 minutes. Remove
foil and bake for 25 minutes more or till golden.
Serve warm. Makes 8 servings.
Strawberry-Rhubarb Pie: Prepare Rhu-
barb Pie as above, except substitute 3 table-
spoons quick-cooking tapioca for the flour and
3 cups rhubarb cut into 1/2-inch pieces plus 2
cups sliced fresh strawberries for the 4 cups
rhubarb. Add 1/4 teaspoon ground nutmeg to
the tapioca mixture. Continue as directed.
